Traditional Process,
European Process
A group of decaffeination methods
that use solvents to remove caffeine from green coffee beans. The direct
solvent method involves treating the beans with solvent, which
selectively unites with the caffeine and is removed from the beans by
steaming. The indirect solvent or solvent-water method involves soaking
the green beans in hot water, removing the caffeine from the hot water
by means of a solvent, and recombining the water with the beans, which
are then dried.
Tainted
A coffee
with a slightly defective flavour.
Tamper
In
espresso brewing, the small, pestle-like device with a round, flat end
used to distribute and compress the ground coffee inside the filter
basket.
Tangy
An
intensely piercing sweet and sour impression along the sides of the
tongue.
Tanzania
The
best and most characteristic Tanzanian coffees display a rich flavor
and full body, with a vibrantly winy acidity that makes them resemble
the coffees of neighboring Kenya. Others are softer, gentler coffees.
Tapachula, Chiapas
Coffee-growing
state in southern Mexico. The best Chiapas coffees are grown in the
southeast corner of the state near the border with Guatemala, and may
bear the market name Tapachula after the town of that name. At their
best, Tapachula or Chiapas coffees display the brisk acidity, delicate
flavor, and light to medium body of the better known Mexican coffees of
Oaxaca and Vera Cruz States.
Tarrazu, San Marcos de
Tarrazu
Market name for one of the better coffees of
Costa Rica.
Tarry
A taste
fault giving the coffee brew an unpleasant burnt character. Occurs
during the holding process after brewing, a result of condensation and
scorching of proteins.
Tart
An intensely
sour sensation along the sides of the tongue.
Thermal Block
A
system for heating water in espresso brewers that uses coils of pipe
enclosed inside a heating element or hot water tank.
Thick
A
relatively high level of solid material suspended in the coffee
beverage. A result of fine particles of bean fiber and insoluble
proteins present in substantial amounts. Most often characteristic of
espresso-style coffee.
Timor
Single-origin
coffee from East Timor. At this writing East Timor is in turmoil as it
moves toward independence from its huge, enveloping neighbor, Indonesia.
Timor coffee was a classic origin in the early years of the 20th
century. Recently it was revived with help from international assistance
agencies. At best, distinguished by fullish body, expansive flavor, and
a low-toned, vibrant acidity. At worst, may display unpleasant hard or
musty defects.
Toraja, Kalossi
Market
name for coffee from southwestern Sulawesi (formerly Celebes),
Indonesia.
Tres Rios
Market
name for one of the more respected coffees of Costa Rica.
Turkish Coffee, Middle
Eastern Coffee
Coffee ground to a powder, sweetened
(usually), brought to a boil, and served grounds and all.
Typica
A
botanical variety of Coffea arabica. Var. typica is one of the oldest
and most traditional of coffee varieties. Some of the best
Latin-American coffees are from typica stock.